Suzie’s Q

www.suziesq.com

SuziesQ@SuziesQ.com

Chicken Brine

• For 2 whole chickens (3 to 5 lbs).

• 1 G water

• ¾ C salt (Kosher or pickling)

• ¾ C dark brown sugar

• 2 T prepared mustard

• 1 medium onion quartered

• ½ C Steen's cane syrup

• 4 sprigs rosemary

• 8 black peppercorns

• 8 green peppercorns

• 6 garlic cloves, halved

Combine all ingredients.  Boil if desired to mix flavors.  Cool completely.  Brine chicken 2 hours minimum (8 hours/overnight).  Rinse and pat dry.  For more salt flavor, don’t rinse.